I wonder if anyone out there has any ideas of a vegan substitute for the stiff peaks of beaten eggwhites. Chocolate mousse would be a breeze then, and I feel like one could make fluffier cakes, etc.
I was thinking about what a foam is, and well, with eggwhites it's these long protein strands that get all tangled up by the whipping and form little air-bubble traps making a firm foamy stable texture.
any ideas out there?
I was thinking about the volcano experiment. you know, maybe you tried this as a kid, when you mix vinegar and soap with water+baking soda it makes a foamy mess, that's more or less persistent; the foaming being the co2 evolving baking soda+acid, and the soap, being the foaming agent.
what if you mixed like a soft gelatinous tapioca mush with lemon, and then added baking soda dissolved in water, and tweak it so it stays a bit sour ( ie experiment with the quantities so that there is a bit more acid after ti reacts with the baking soda) , couldn't you get something like egg whites? maybe one could mix that with fruity soy custard and actually get something resembling a mousse...
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